Spread two 28 cm diameter disks of puff pastry, 2 to 3 mm thick.
Moisturise the rim of a disk with water and distribute the frangipane on the disk, 3 cm from the edge. For the pleasure of kings and queens to come, place a lucky charm in the frangipane.
Lay the second puff pastry disk on top and press softly on the edge to create a joint approximately 1cm wide.
Finally, whip the whole egg to prepare a glazing and brush it on the cake.
Put in the refrigerator for 12 hours.
Brush again with glazing and stripe the cake with a small knife.
Preheat the four at 180 °C (355°F) and leave to bake for 20 minutes at 180 °C (355°F) and for 15 minutes at 160°C (320°F).
To be eaten lukewarm preferably.
